基于R5 ELISA和RP-HPLC法的小麦发芽过程中主要致敏蛋白含量变化
胡慧敏,潘雪峰,杨恒,陈晨,陈银基(
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Wheat Gluten, Gliadins and Glutenin Content Changes During Germination Based on the Methods of R5 ELISA and RP-HPLC
HuiMin HU,XueFeng PAN,Heng YANG,Chen CHEN,YinJi CHEN()
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图1. 不同发芽状态的小麦
A-G分别为未浸泡、浸泡后、露白、突破种皮、芽长1/4、芽长1/2、芽长=籽粒。下同
Fig. 1. Changes of wheat in different germination states
A-G represent unsoaked, soaked, exposed, seed coat broken, bud length 1/4, bud length 1/2, bud length equals grain length. The same as below
